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Passionfruit Cupcakes

Passionfruit CupcakesPassionfruit is a gorgeous scent and these little cakes are filled with the perfume and flavour of passionfruit. By adding the passionfruit pulp to the batter and the icing you infuse the cake all the way through fr a deliciously light little treat.

This recipe follows the basic Victoria sponge method – all in, light mix then bake in a moderately hot oven – so it is very quick and simple to make the cakes... then you can focus on the decorating!

Spoon the pulp of five passionfruit into a mixing bowl and combine with the vanilla. If preferred, the seeds can be sieved out, however some of the flavour of the passionfruit comes from the seeds, so my preference is to leave at least a few intact.Into the mixing bowl, combine the remaining ingredients and beat them together well with a hand mixer. Beat for 2-3 minutes, or until the mixture makes a thick ribbon when dropped from a spoon.Mixture should be lump free and entirely smooth.

Pour the batter into little cake pans lined with patty pan cups.Bake for 30-35 minutes or until golden brown and springy, the sponge should live up to its name and feel spongy when you press your finger gently into it. Leave the cakes in the baking tins for a minute or so before turning them out onto a wire rack to cool.

For the icing, use the pulp of the remaining passionfruit, 1 cup icing sugar, a teaspoon of vanilla and 2 tablespoons of melted butter. Whisk together into a golden paste, adding a drop or two of water if the mix is too thick. Mix until just thin enough to drizzle over the cakes. Leave to harden slightly before adding extra decoration. Plain buttercream frosting is also excellent with these little cakes.

To make little nests, toast some shredded coconut and make a dent in the centre. Add a couple of candy eggs and a tiny fluffy chicken... very very cute Easter treat!